My grandmother made something like this without salt: cooked meat (usually duck or pork) and lots of fat, poured hot in jars. It kept for a year at least.
The meat was edible straight from the jar, the fat was used for cooking or as spread (but tasted quite disgusting to me heh).
The meat was edible straight from the jar, the fat was used for cooking or as spread (but tasted quite disgusting to me heh).
I reckon salted it would last even longer.